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The ratio of liquid and dry ingrediants makes this a perfect moist, fluffy and flavourful vanilla cupcake. Reviewers who had issues with this being dry and crumbly perhaps undercreamed the butter/sugar mixture and those with dense cupcakes may have overmixed the batter. My foolproof way does not involve creaming. Step one is to blend the flours and sugar until thoroughly combined. While mixed is on low, toss in cubes of room temp butter until mixture resembles that of wet sand. In another bowl Lightly beat eggs and add half to the flour mix (on low speed). With remaining egg, add to room temp milk and vanilla. With mixer on low, stream in remaining wet ingrediants. Once combined, turn mixer to med, beat 3 min. Dont forget to scrape down bowl. Bake as usual. Mine have always come out light extremely moist---so much so that guests dont believe it is scratch.

The batter on these puppies is simply amazing in texture, amazing! They are a great, light, sweet treat! We don't use self- rising flour around here, so in lieu of it, I used 1 1/2 c flour, then subtracted 3 tsp of flour. I added 2 1/4 tsp baking powder and 3/4 tsp salt to make up the difference, and it came out great!